Melt butter in a large pot over medium heat. Add the onion and carrot, and cook, stirring frequently until tender. Whisk in the flour and cornstarch, and cook for about a minute stirring constantly. Gradually whisk in the chicken stock and milk so that no lumps form. Cook over medium heat, stirring constantly until the […]

In a 5-qt stockpot, combine water with the lemon pepper, 1 tsp ground cumin, and olive oil. Bring to a boil. Add the chicken breast halves and return to a low boil, then reduce the heat to low and simmer 20-30 minutes or until the chicken is fork tender and the juices are clear. Remove […]

Sprinkle chicken breasts evenly with salt and pepper and place in a lightly greased 11×7 inch baking dish. Combine cheese and next 3 ingredients, and pour over chicken. Sprinkle with chilies Bake, uncovered at 350 for 35 minutes. Serve over rice

Shred roast pork (or roast beef or chicken) with fork Add remaining ingredients (except tortillas) and mix together. Dip tortillas in warmed oil to soften, then spread a large tablespoon of pork mixture in tortilla and roll up Secure with wooden pick and fry in oil. Can be frozen. To eat, dip in sour cream […]

Mix all ingredients except biscuits and 1 cup cheese. Spread in a sprayed 8X8 baking dish. Cut each biscuit into 4 pieces and stir gently into the top half of the chicken mixture. Bake at 375 for 20 minutes. Spread the remaining cheese on top and bake for 30 minutes or until biscuits are no […]

Place the chicken breasts into a large saucepan. Pour in the water, and season with chili powder, 1/2 teaspoon salt, cumin, 1/4 teaspoon black pepper, garlic powder, onion powder, and cayenne pepper. Bring to a simmer over high heat, then reduce heat to medium-low, and simmer 15 minutes. After 15 minutes, stir in 4 ounces […]